Orange Fig Buttermilk Bran Muffins

One of the things I love about bran muffins is that they are so choke-full of good things it almost seems disingenuous to call them "muffins." These muffins have a rustic, hearty taste that is a far cry from the sugary, buttery, over-sized muffins being pimped to us from every coffee counter. On the other hand, this version of my bran muffins has a subtle orange that plays off the chopped figs in a way that is just a little bit refined. These are satisfying enough to eat for breakfast, healthy enough to take as a snack to work, and tasty enough to serve to company.



The first time I ever made bran muffins, I used this recipe from epicurious.com. I have been experimenting with bran muffins for almost four years now, and I find them so satisfying and healthy that I try to make a batch every month or two. These muffins are so quick to make you can really make them any time. Last night around 9 PM I got the hankering, and I was able to assemble them in about 15 minutes, and then bake them. Thirty minutes after the urge struck, there were warm muffins filling my house with the aromatic scent of oranges and spice. Of all the different deviations I've cooked up over the years, these new orange fig buttermilk bran muffins may just be my favorite yet.





This recipe is heading over to Coffee and Vanilla who is hosting this week's Weekend Herb Blogging.

About Figs

When you eat these muffins, who knew you were eating a little piece of history? Figs are mentioned in the Bible, most famously in connection with the Garden of Eden. They are also mentioned throughout the Qur'an. These canonical references are probably due to the ancient roots of this middle eastern plant. The edible fig was one of the first food crops cultivated by humans, and evidence of its cultivation has been found in early human settlements going back to almost 10,000 B.C. This makes its cultivation earlier than that of wheat or barley, and some suggest the fig may be the first incidence of human agriculture.

Figs are a great vegetable source of calcium, and also have beta-carotene and vitamin C. Figs are also a better source of fiber than any other dried fruit.

For anyone who is a word of the day fan, you might be interested in this little tidbit from wikipedia: "The word "sycophant" actually meaning 'showing the figs' was used in ancient Greece for those who informed against another for exporting figs (which was forbidden by law) or for stealing the fruit of the sacred fig-trees."

Orange Fig Buttermilk Bran Muffins

Sourcing Ingredients
I get my wheat bran, ground flax and oats from the bulk bins at whole foods. They may also be available at your local health foods store. If you cannot find the ground flax seed, sub in another 2 Tbsp of flour.

If you do not have buttermilk on hand, heat 1.25 cups of milk until slightly warmed and stir in 1 Tbsp of white vinegar. Do this immediately before adding into the recipe.

If you prefer, you can sub 2 Tbsp of oil for the applesauce for a richer crumb.

Calimyrna figs have golden skin and a more nutty flavor. If you can't find them, use regular figs.

Makes 12-14 muffins

Ingredients

1 cup wheat bran
1 cup unbleached all-purpose flour
2 Tablespoons ground flax seed
4 Tablespoons old fashioned oats
1 1/4 teaspoons baking soda
1/8 teaspoon salt
1.25 cups low-fat buttermilk
1/2 cup brown sugar
1/4 cup unsweetened applesauce
1 large egg
1.5 tablespoons olive oil
1 teaspoon vanilla extract (preferably Mexican)
1/4 teaspoon cloves
Zest from one orange, (preferably organic)
1/2 cup dried Calimyrna figs, chopped

Directions

In a large bowl, combine the dry ingredients: bran, flour, flax, baking soda and salt.

Zest the orange with a microplane zester. In a separate medium bowl, combine wet ingredients: buttermilk, sugar, applesauce, egg, oil, extract, cloves and zest. Whisk with a wire whisk until frothy.

Add wet ingredients into the dry. Using large strokes, mix until just combined. Do not overmix. Add chopped dried figs, mix just to combine.

Line muffin tin with muffin liners. Distribute batter evenly among 12-14 muffin tins. Bake in the center of the oven on 350 degrees for 18-20 minutes. If you press muffin top gently and it forms a depression without springing back, give them another minute and check again. Remove to a wire rack to cool.

Nutritional Information per muffin (14 muffins):